I believe that there are two key factors to a successful kitchen: intentionality and passion. I am part of a generation of chefs who have imparted their knowledge to me. At 9, I was introduced to the kitchen by my great aunt, who taught me the basics of baking. She taught me how to bake my very first-pound cake. As I continued to spend time in the kitchen, I became more passionate about the intricacies of cooking. I even started showcasing my skills in local food competitions with my district 4-H club, and I loved cooking for my family, neighbors, and school friends at any time of the day. However, I knew that to grow and develop my skills, I would have to leave Mississippi and gain exposure to the culinary industry at all levels. In 2020, I finally had the opportunity to transition from graduating early college to attending culinary school. I was thrilled to turn my childhood passion into a full-time career. My experience at the Institute of Culinary Education led me to learn knife skills, proper butchery techniques, and food safety regulations. Although it was challenging, I embraced the learning process. After completing my studies at ICE, I began working as a line cook at Mercer Kitchen under Chef Jean-Georges. I began at Garde Manger and eventually progressed to the Hot Line. During this period, I gained knowledge about kitchen equity, as well as the value of sharpening my skills and maintaining a steady pace in the kitchen. Ever since then, I have been determined to acquire more experience. I began working with various catering companies to provide private dining services for larger-scale food events. This experience has aided me in transitioning to my current position as a full-time personal chef and caterer.